Effect of Trisodium Phosphate or Water Dip on the Survival ofSalmonellaandListeria monocytogenesInoculated Catfish Before and After Freezing

Autor:	Kathleen T. Rajkowski, Christopher H. Sommers
Rok vydání:	2012
Předmět:	Salmonella Inoculation Cryogenic freezing fungi Raw fish Aquatic Science Biology medicine.disease_cause chemistry.chemical_compound Listeria monocytogenes Trisodium phosphate chemistry medicine Frozen storage Food science Food Science Catfish
Zdroj:	Journal of Aquatic Food Product Technology. 21:39-47
ISSN:	1547-0636 1049-8850
DOI:	10.1080/10498850.2011.579706
Popis:	Salmonella and Listeria monocytogenes (LM) are occasional contaminants on raw fish. Catfish fillets were artificially contaminated with LM and Salmonella, dipped in a 1.5 % (30 min) trisodium phosphate solution (TSP), and cryogenically frozen. After 3 months frozen storage, Salmonella (2 log), but not LM, was inactivated on the fillets treated with the dip. This indicates that TSP dip followed by cryogenic freezing can be used to control Salmonella, but not LM, on catfish fillets.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::69357e027eabaa35dc693679c24a5eda https://doi.org/10.1080/10498850.2011.579706 Zobrazit plný text záznamu